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Food |
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| Fresh apples provide juice, tart taste |
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| By Carrie Ann Knauer, Carroll Kitchens |
Friday, October 09, 2009 |
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With apples available in grocery stores year-round, sometimes you forget how juicy and tart a fresh, ripe apple can taste.
My recent trip to a local orchard for apple picking yielded half a bushel of apples, quite a lot of apples for a household of two. I would say it’s a good thing. I like to bake with apples, but the apples were so large this year, a recipe that calls for three apples really only takes one and a quarter apples.
So right now we’re on apple-eating duty, and storing the remainder in a cool place, away from light, and I think they should last until we can get to them. The late season apples tend to last better anyway, at least the red ones. I feel like Golden Delicious apples have a shorter shelf life though, but my online search found plenty of recipes for that variety, including one I’m sharing today.
Apple and sausage is one of those combinations that sounds surprising at first but has been used in German cooking for generations. There are lots of recipes that go a step further and focus on apples and cabbage, but I thought I’d stick with these fairly simple breakfast kabobs. Throw in some hash browns and I think you would have a very satisfying meal.
The next recipe, for apple bacon popovers, seems like it would be a delightful appetizer for a fall party. Popovers are so nice and light, and I think the bacon would be a nice surprise, as well as the tanginess of the apple.
And finally, I have the apple dabble cake from Thelma Baltzell, of Union Bridge. Baltzell said she received it from Peter’s Orchard years ago, and I think people with orchards definitely know how to use their fruits, since they have way more than a half bushel to work with.
Keep sending in your winter squash recipes, and for November, I’d like to share some slow-cooker recipes — hopefully healthy ones — so if you have any of those you think others might like, let me know. Enjoy!
Breakfast kabobs
2 cups water
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1 tablespoon lemon juice
2 Golden Delicious apples
1 pound reduce-fat kielbasa or breakfast sausages
1 bunch fresh sage (optional)
Heat oven to 400 degrees. Lightly coat baking sheet with vegetable oil cooking spray.
In small bowl, combine water and lemon juice. Core apples and cut each lengthwise into quarters; cut each quarter into 4 wedges. Soak slices in lemon water 1 minute; drain.
Cut kielbasa diagonally into 24 1/2-inch-thick oval slices.
On wooden or metal skewers, alternately thread 4 slices of apple and 3 slices kielbasa, beginning and ending with apple. (Kielbasa should be threaded through skin side-not cut side.)
Roast kabobs, turning occasionally, 15 to 20 minutes, or until apple slices soften and kielbasa browns. Set on bed of sage leaves, if desired, and serve.
Source: www.bestapples.com
Apple bacon popovers
2 large eggs
2 large egg whites
2 cups 1 percent milk
2 cups all-purpose flour
2 teaspoons sugar
1 teaspoon salt
2 strips turkey bacon
1 large apple
1 tablespoon light, unsalted butter, melted
Cooking spray
Apple butter, optional
In a large bowl, whisk together eggs and egg whites until well blended. Whisk in milk and set aside.
In a medium bowl, combine flour, sugar and salt. Gradually add flour mixture to egg mixture, stirring well with a whisk. Let stand 30 minutes.
While batter is standing, preheat oven to 450 degrees. Cook bacon strips until crispy. Drain, let cool and finely chop.
Coarsely grate apple, including peel.
Coat a 9-cup popover pan with cooking spray.
Fold the bacon, grated apple and melted butter into batter, stirring until well blended. Pour batter into prepared popover cups until 3/4 full.
Bake at 450 degrees for 18 minutes. Reduce heat to 325 degrees and bake for 10 minutes more. Serve immediately with apple butter.
Serves 9.
Source: U.S. Apple Association
Apple dabble cake
2 cups sugar
1 cup oil
3 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups chopped apples
1 cup brown sugar
1/4 cup milk
1/4 pound butter or oleo
Mix first nine ingredients by hand in order given. Pour into a greased and floured 13- by 9-inch pan. Bake at 350 degrees for 30 to 40 minutes.
Meanwhile, in a saucepan, combine sugar, milk and butter or oleo. Boil four minutes.
Let set until cake is baked. Pour over cake and return to oven for a few minutes, until it bubbles.
Source: Thelma Baltzell, of Union Bridge
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